Sweet, sharp, smooth and creamy, grapefruit curd is a revelation. The recipe contains only four ingredients and it's ever so easy to make. It doesn't even take that long. Slather it over bread, toast, scones, pancakes or waffles for a joyous burst of citrus. Stove top and blender method covered.
Zest the grapefruit into a non-reactive pan. Then strain the juice and add it to the pan along with the sugar. Place over a low heat and stir until the sugar has dissolved.
1 grapefruit, 175 g golden caster sugar
Whisk in the eggs, one by one. Turn up the heat a little and cook the curd until it thickens. This will take somewhere between ten and fifteen minutes. Whisk it from time to time to keep the mixture light and to stop the eggs scrambling on the bottom of the pan.
4 medium eggs
Once the mixture has thickened to a custard like consistency and coats the back of a spoon, take off the heat. Whisk in the butter, one cube at a time. Wait for each piece to melt and blend in before adding the next.
100 g unsalted butter
Take the pan off the heat and pour into clean hot sterilised jars. Seal the jars and leave to cool. The mixture will thicken as it cools.
Notes
Use an organic grapefruit if you can, otherwise scrub well with a little soap and water, then rinse and dry.Makes four 113ml (4oz) jars. I like to use small jars, so that once opened, I can finish the curd before it goes off. However, it's fine to use larger jars if you prefer.Store in the fridge for up to a month, but eat within three days once opened.
Blender Method
If you have a power blender, you can use it to make your curd. The friction of the blades creates enough heat to cook the curd.
Blend the juice, zest, sugar and eggs on a medium speed for 1 minute so that the sugar dissolves.
Turn up to the highest setting and blend for four minutes. Check the consistency and if it's thickened and custard like, start adding the butter. If not blend for another minute and check again. It could take anywhere between four and seven minutes.
Turn the speed down to medium and blend for a minute whilst you add the butter. Drop the butter through the top opening, one piece at a time, waiting for each piece to melt and blend in before adding the next.
Pour into clean hot sterilised jars. Seal the jars and leave to cool. The mixture will thicken as it cools.
You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.